Apple pie in baskets

Apple pie in baskets

Aapple pie baskets , nice looking and very delicious. High complexity , ready in 90 minutes.


• 250 gr of margarine ( or butter )
• 250-300 gr of flour - for grease
• 80 ml of water
• 1 teaspoon of lemon juice
• 3 tablespoons of sugar
• 1/2 pack of vanilla
• 1 teaspoon of baking powder
• some salt
• a little egg for grease
• 2 kilograms of apples
• 1 cup of raisins
• sugar by taste
• 5-6 cloves ( take them out before filling the pie , count them so you know exactly how many to get out )
• 70 gr of cinnamon
• orange peel ( if you like it )

Step 1:
Wash the apples, peel ( not necessarily, but for a finer texture is recommended ) , cut them and get rid of their spine.

Step 2:
After a few minutes add the cloves, raisins and orange peel. Depending on how juicy the apples are let them on heat more or less. The larger the pan you use is , the faster the apples will be dried. After you turn off the heat , add cinnamon.

Step 3:
Start preparing the dough too. First cut the margarine ( or butter ) into cubes ( smaller the cubes , easier to be mixed with flour ). Mix flour, baking powder, salt, sugar and margarine until there are no more pieces of margarine visible.

Step 4:
Add water, lemon juice and vanilla and mix until well blended. Complete with flour until dough binds and separates from hands. Stretch and fold the dough 3 times ( we semi-stretched it and fold it for 5-6 times , that is the easier way ).

Step 5:
ASSEMBLY: Depending on cook's patience you can make a big pie in a removable cake tray or more pies in muffin forms.

Step 6:
For the big pie stretch a piece of dough about 7-8 mm thick. Put it in a shape and press the edges so as not to fall. Leave the dough to hang out, you will cut it after you finish filling it. When the dough is well stretched and glued at the edges, put the cooled apples on it.

Step 7:
For the small muffins pies make a ball of dough and press it directily into the forms. Stretch another thin sheet of dough and cut it in thin strips about as the pinky finger for the big pie and as thin as you can for the small muffins.

Step 8:
Take the cut strips and begin to place them on the pie , start with a cross in the middle. Pressure the ends of the strip on the edges of the pie. Then we put two strips, one on the right , one on the left , followed by one up , one down , and left and right , and so on. ( try to see the images to better understand the process ) . Of course you can arrange the strips how you want that is just a recommandation. Try to keep the strips equal also keep the distance between them as equal as you can. Continue to the edges then press the strips on the edges , after cut the excess dough.

Step 9:
For the pie muffins i made 4 each parallel strans , then over them 4 other strips perpendicular to the first ones.

Step 10:
Grease the dough with the beaten egg, sprinkle sugar and put them in a hot oven at 190 degress C or 374 degrees F. The big pie needs almost an hour to cook well and the small muffins about 40 minutes.

Step 11:
However, check them from time to time and when they are brown on top remove them from the oven.
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